PUMPKIN BREAD & MUFFIN RECIPES
DOUBLE DECKER PUMPKIN BREAD
1/2 of an 8-ounce package cream cheese, softened
1/4 cup sugar
1 8-ounce carton dairy sour cream
1 egg
2 tablespoons finely chopped crystallized ginger
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups sugar
4 eggs
1 15-ounce can pumpkin
1 cup cooking oil
1/3 cup water
1. Preheat oven to 350 degrees F. Grease the bottoms and 1/2 inch up the sides of two 9x5x3-inch loaf pans; set aside. In a medium bowl, combine cream cheese and the 1/4 cup sugar. Beat with an electric mixer on medium speed until combined. Add sour cream and the 1 egg; beat until combined. Stir in the crystallized ginger; set aside.
2. In another medium bowl, stir together flour, baking soda, cinnamon, the ground ginger, the nutmeg, and salt; set aside.
3. In a large bowl, combine the 2 cups sugar, the 4 eggs, the pumpkin, oil, and water. Beat on low speed until combined, scraping side of bowl occasionally. Gradually add flour mixture, beating until combined.
4. Spoon 1-1/2 cups of the pumpkin batter into each of the prepared pans. Divide the cream cheese mixture between pans, spreading evenly. Spoon the remaining pumpkin batter onto cream cheese mixture, spreading evenly.
5. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove bread from pans. Cool completely on wire racks.
6. Wrap and store in the refrigerator overnight before slicing. Store any leftover bread in the refrigerator for up to 1 week.
WHOLE WHEAT PUMPKIN NUT BREAD
1 cup whole wheat flour
1 cup sugar
2/3 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup canned pumpkin
1/2 cup egg substitute
1/3 cup water
1/4 cup canola oil
1/2 cup chopped walnuts
In a bowl, combine the first eight ingredients. In another bowl, combine the pumpkin, egg substitute, water and oil; mix well. stir into dry ingredients just until moistened. Fold in walnuts.
Spoon into a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Yield: 1 loaf
FOUR LAYER PUMPKIN CAKE
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup Chopped Pecans
HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP.
CUT each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.
TIPS
How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Substitute
Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; sprinkle with pecans.
PUMPKIN CHOCOLATE CHEESECAKE
This is a lower-fat version.
Serves 12-16
1 cup chocolate wafer or graham cracker crumbs
1 tablespoon brown sugar
1 tablespoon oil
Combine with a little water and press into the bottom of a 9-inch x 1 -L springform pan coated with cooking spray. Set aside.
3 cups low-fat cottage cheese (don't use non-fat)
12 ounces cream cheese (softened)
1 1/4 cups sugar
1/4 cup cornstarch or arrowroot powder
Puree cottage cheese in blender or food processor. Add remaining ingredients and beat until smooth. Pour into a bowl.
2 eggs (beaten)
2 teaspoons vanilla
1/4 teaspoon salt
Mix in.
Remove 1 1/2 cups batter and set aside.
1 1/2 cups pumpkin (cooked and pureed)
1/4 cup brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Add to remaining batter.
1/3 cup baking cocoa
1 cup chocolate chips (melted)
Add to the reserved batter. Stir until thoroughly blended.
Pour pumpkin mixture into crust-lined pan then spoon chocolate mixture on top in small rounds; swirl together with a knife. Bake in preheated oven at 325F until edge of filling is set, 60-65 minutes. Let cheesecake stand in oven with door closed for 30 minutes. Remove and cool on rack to room temperature, about 3 hours. Cover and refrigerate for several hours before serving.
MARBLED PUMPKIN CHEESECAKE
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
2 tablespoons granulated sugar
1 cup Semi-Sweet Chocolate Mini Morsels, divided use
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1/4 cup packed brown sugar
1 (15-ounce) can 100% Pure Pumpkin
4 large eggs
1/2 cup Evaporated Milk
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
For Crust: Preheat oven to 350°F (175°C). Grease 9-inch springform pan.
Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan. Sprinkle with 1/2 cup morsels.
For Cheesecake: Microwave remaining morsels in medium, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool to room temperature.
Beat cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. Remove 3/4 cup pumpkin mixture; stir into melted chocolate. Pour remaining pumpkin mixture into crust. Spoon chocolate-pumpkin mixture over top; swirl.
Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Run knife around edge of cheesecake; loosen and remove side of pan. Cool completely on wire rack. Refrigerate for several hours or overnight.
CROCKPOT PUMPKIN STEEL CUT OATS
2 cups Steel Cut Oats
1 - 15 oz can pumpkin
3 1/2 cups fat free milk
3 1/2 cups water
1 Tablespoon vanilla
1 Tablespoon pumpkin pie spice
1/4 cup Splenda
Combine all ingredients in slow cooker (a 5 quart works perfectly). Cook on low 4-6 hours.
Makes 8 - 1 cup servings.
PUMPKIN OATMEAL
change it by adding nuts, cottage cheese, flaxseed, wheat germ, chocolate chips, etc. This is also good with butternut squash or acorn squash in place of the pumpkin.
1/2 cup old fashioned oats
1/2 cup unsweetened almond milk or whatever milk you like,
1/4-1/2 cup water (if you like your oats really thick, use 1/4 cup... I like to use 1/2 cup)
2 Tbsp raisins
1 tsp packed brown sugar (can add more if you like)
1/3 cup canned pumpkin
Cinnamon, to taste ( about 1/2 tsp)
Pumpkin Pie Spice, to taste ( about 1/8 tsp)
Combine all ingredients except for the pumpkin in a small pot over medium to med-high heat. Bring to a gentle simmer until it thickens, stirring frequently. Add the pumpkin and stir to combine. Keep over the heat until the pumpkin is heated through.
Makes 1 very filling serving
PUMPKIN RICE PUDDING
1 16-ounce can pumpkin
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 slightly beaten eggs
1 14 1/2-ounce can evaporated milk
2/3 cup uncooked packaged precooked rice
1/2 cup raisins
In mixing bowl combine pumpkin, sugar, ground cinnamon, salt, ground ginger, and ground cloves; stir in eggs.
Add evaporated milk, mixing well.
Stir in rice and raisins.
Pour mixture into a 1 1/2-quart casserole.
Place in shallow pan on oven rack; pour hot water around casserole in pan to depth of 1 inch.
Bake at 350° for 15 minutes; stir mixture till well combined.
Bake till knife inserted just off-center comes out clean, 50 to 60 minutes more.
(Or spoon into six to eight 5-ounce custard cups; place in pan. Fill pan with hot water to depth of 1 inch. Bake at 350° till knife inserted just off-center comes out clean, 25 to 30 minutes.)
Top with whipped cream or ice cream, if desired.
PUMPKIN YOGURT PUDDING
1 (8 ounce) carton vanilla low-fat yogurt
1 cup canned or cooked pumpkin
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Combine all ingredients in a bowl; stir until smooth. Refrigerate until serving.
PUMPKIN YOGURT
1/2 cup nonfat vanilla yogurt
1/2 cup canned pumpkin
1 teaspoon honey
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
mix all together, then eat
PUMPKIN CASSEROLE~Roma
1 (29 oz.) can solid pack pumpkin
1/3 c. brown sugar
5 tbsp. margarine, melted
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ground ginger
3 eggs, well beaten
1/2 c. cream or milk
2 tbsp. honey
1/2 c. walnuts, chopped
Mix pumpkin, sugar, margarine, salt, and spices in large bowl. Add eggs
and cream; mix thoroughly. Spoon mixture into casserole dish. Drizzle
honey on top. Sprinkle with walnuts. Bake at 375 degrees in preheated
oven for 50 mins or til slightly puffed.
